Cornbread Self Rising Flour Food

NO-FLOUR CORNBREAD

No-Flour Cornbread image

This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.

Provided by AzArlie

Categories Breads

Time 26m

Yield 8-12 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
2 cups white cornmeal
2 cups buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup bacon grease
salt (most bacon grease provides plenty of saltiness)

Steps:

Preheat oven to 425°F.
Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
Mix with large spoon or whisk.
Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
Pour entire mixture into the skillet.
Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
Serve hot, with plenty of butter. Or margarine, if you insist.

SOURDOUGH CORNBREAD

Sourdough Cornbread image

This is my favorite cornbread. I found it about a year ago on another website. I can't remember where. You will need an activated sourdough starter. Hope you like it. NOTE: Please read through directions before beginning as preparation time does NOT include fermentation time. If I am planning ot it for dinner, I just start it in the morning .

Provided by Barb K

Categories Breads

Time 25m

Yield 1 skillet, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sourdough starter, activated
1/2 cup buttermilk (I use buttermilk) or 1/2 cup milk (I use buttermilk)
1 1/2 cups cornmeal (I use self-rising)
1/2 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons oil
1/2 teaspoon salt
3 tablespoons sugar (I use only about 1Tbsp,or leave out, as we don't like sweet cornbread)
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
1.If I want it for dinner, I just start it in the morning.
2. I use about a 10 inch iron skillet.

SELF RISING CORNMEAL

Self Rising Cornmeal image

FIRST: What is Self-Rising Corn Meal? Self-rising Corn meal has leavening and salt, and is enriched with B vitamins. It does not contain flour. Self-rising cornmeal and self-rising cornmeal mix is not available in my part of the country so had to go online to find out how to make my own. There must be others out there with the same problem so decided to post. Information cmes from Aunt Jemima's website! If your recipe calls for Self-Rising Cornmeal Mix go to Recipe #254874

Provided by Galley Wench

Categories Grains

Time 2m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal, PLUS
3 tablespoons cornmeal

Steps:

Mix together the cornmeal, baking powder and salt.
Use as instructed in the recipe.

Nutrition Facts : Calories 421.1, Fat 4.1, SaturatedFat 0.6, Sodium 2292, Carbohydrate 91.3, Fiber 8.4, Sugar 0.7, Protein 9.3

PAULA DEEN'S CORNBREAD

Paula Deen's Cornbread image

Alright... I found it. This is the cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!" If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.

Provided by Megohm

Categories Quick Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Steps:

Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Nutrition Facts : Calories 180.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 63.2, Sodium 441.7, Carbohydrate 23.6, Fiber 1.6, Sugar 1.6, Protein 5.8

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Cornbread Self Rising Flour Food

NO-FLOUR CORNBREAD

SOURDOUGH CORNBREAD

SELF RISING CORNMEAL

PAULA DEEN'S CORNBREAD

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